School GUISGUIS NATIONAL HIGH SCHOOL Grade Level 11

GRADES 1-12
Teacher IRIS KRISTINE C. ESPINOSA Learning Area COOKERY
DAILY LESSON LOG
Teaching Dates and Time DECEMBER 12-15, 2022 Quarter 2ND

SESSION 1 SESSION 2 SESSION 3 SESSION 4

Date
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competency(Write the
LC code for each)
D. Learning Objectives
 Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if
needed, additional lessons, exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using
Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in
learning the lessons. Weekly objectives shall be derived from the curriculum guides.
The learner demonstrates an understanding one’s PEC in cookery
The learners independently create a plan of action that strengthens/ further develops one’s PECs in cookery.
The learner should be able to:
LO 1. Develop a product/ service in Cookery (TLE_ 9-12EM-00- 1)
1.1. identify what is of “value” to the customer
1.2. identify the customer
1.3. explain what makes a product unique and competitive
1.4. apply creativity and innovative techniques to develop marketable product
1.5. employ a Unique Selling Proposition (USP) to the product/service
LO 2. Select a business idea based on the criteria and techniques set (TLE_HECG9- 12EM-I0-2)
2.1 enumerate various criteria and steps in selecting a business idea
2.2 apply the criteria/steps in selecting a viable business idea
2.3 determine a business idea based on the criteria/ techniques set
LO 3. Develop a brand for the product (TLE_HECG9- 12EM-I0-3)
3.1 identify the benefits of having a good brand
3.2 enumerate recognizable brands in the town/province
3.3 enumerate the criteria for developing a brand
3.4 generate a clear and appealing product brand
At the end of the session, learners are At the end of the session, learners are At the end of the session, learners are At the end of the session, learners are
expected to: expected to: expected to: expected to:

-identify what is of “value” to the
customer
-identify the customer
-explain what makes a product
unique and competitive
- apply creativity and innovative
techniques to develop marketable
product
-employ a Unique Selling
Proposition (USP) to the
- enumerate various criteria and
steps in selecting a business idea
-apply the criteria/steps in selecting
a viable business idea
-determine a business idea based
on the criteria/ techniques set
- identify the benefits of having a
good brand -recall all previous lessons of the
-enumerate recognizable brands in week
the town/province -answer quiz honestly
-enumerate the criteria for -follow directions carefully
developing a brand
-generate a clear and appealing
product brand
 product/service

Content is what the lesson is all about. It pertains to the subject matter the teacher aims to teach. In the CG, the content can be tackled I a week or two.
II. CONTENT ASSESSMENT ON WEEK’S
ENVIRONMENT AND MARKET GENERATING IDEAS FOR BUSINESS BRANDING
LESSONS
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete
III. LEARNING RESOURCES
and manipulative materials as well as paper-based materials. Hands-on leaning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbooks pages
4. Additional Materials from
Learning Resource (LR) portal
HOME ECONOMICS – COOKERY (NC II) HOME ECONOMICS – COOKERY (NC II) HOME ECONOMICS – COOKERY (NC II)
B. Other Learning Resources CURRICULUM GUIDE CURRICULUM GUIDE CURRICULUM GUIDE

IV. PROCEDURES
Preliminary Activities, Greetings,
Prayers
A. Reviewing previous lesson or
Learner’s Activity
presenting the new lesson
Review how PEC is related to being a
successful entrepreneur
Preliminary Activities, Greetings, Preliminary Activities, Greetings, Prayers
Prayers
Learner’s Activity
Learner’s Activity Review how to generate business ideas
Review how environment and market
are related with one another

Facilitator’s Activity: Facilitator’s Activity: Facilitator’s Activity:

B. Establishing a purpose for the
lesson
Ask reflective question that will enable
the learners to share their own
experiences in their notebooks
Learner’s Activity
Processing Question:
Ask reflective question that will enable
the learners to share their own
experiences on what are the
considerations needed in generating
business (basic only)
Learner’s Activity
Sharing of their own opinions on the
question
Ask reflective question that will enable
the learners to share their own
experiences on why is branding
important
Learner’s Activity
Sharing of their own opinions on the
question

Continuation…
C. Presenting examples/instances
of the new lesson

Facilitator’s Activity Facilitator’s Activity Facilitator’s Activity

Watching videos on Product Watching a video on generating Ideas Watching a video on Branding
D. Discussing new concepts and Development and Concepts of on Business
practicing new skills #1 Developing a Product

Facilitator’s Activity Facilitator’s Activity Facilitator’s Activity

Discuss the following points: Discuss the following points: Discuss the following points:
-Stages of Concept Development - Capital -Strategies
E. Discussing new concepts and -Finding Value - Location -Strengths
skills #2 -Innovation - Demand for the Product -Weaknesses
-USP (Unique Selling Proposition) - Background and experiences -Opportunities
- Government regulations -Threats
- Interest and expertise
Learner’s Activity Learner’s Activity Learner’s Activity
F. Developing mastery
How can you discover your USP and How will you know that the business Design a logo of your own product and
(Leads to Formative Assessment
how to use it to increase your sales and you think is suited for you? make a tagline
3)
profit
Learner’s Activity Learner’s Activity
Do Product Conceptualization and Do conceptualizing on Generating Ideas
Generating Ideas for Business for Business
(Sharing of one’s Business Ideas and
its processes)

G. Finding practical applications of

concepts and skills in daily living

H. Making generalizations and

abstractions about the lesson
I. Evaluating learning Sharing of insights to the class Sharing of output to the class Sharing of output to the class Checking of answers
J. Additional activities for application
or remediation
V. REMARKS
 Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
VI. REFLECTION
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% on
the formative assessment
B. No. of learners who require
additional activities for remediation
C. Did the remedial lessons work? No.
of learners who have caught up with
the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve.
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by:

IRIS KRISTINE C. ESPINOSA

Teacher II Contents Noted:

RHONA LIZA C. ECHALUSE

Head Teacher III Approved:

ROWENA D. MENDEZ
Principal II